The stovetop lobster bake

Yield: 4 servings

Measure Ingredient
3 pounds Seaweed
2 Dozen little neck clams
3 pounds New potatoes
8 Ears corn
2 pounds Small white onions
2 pounds Chorizo sausage
3 pounds Mussels
6 (1 pound) lobsters
Drawn butter
Cayenne pepper
Coarse salt
Hot sauce
1 large Enamel lobster pot
Preferably 24 quart size

Wash the shellfish in fresh water. Wash the potatoes, peel (but leave whole) the onions, pull back the husk from the corn, remove the silk and wrap the corn again in husks. Wrap each food item separately into a small bundle of cheesecloth so that it can more easily be retrieved from the hot and steamy pot.

Put the lobster pot on the stove, line the bottom with a layer of seaweed and pour in 2 cups water. Place the bundle of clams and potatoes on this first layer of seaweed. Place a layer of seaweed over the first 2 cheesecloth bundles. Lay the bundles of corn and clams on the seaweed layer and top them with yet another seaweed layer. Put the sausage and mussel packages into the pot and layer some seaweed over them. End with a layer of lobster, neatly tucked into the pot and covered with seaweed. If the lobstesr rise above the top edge of the pot, cover them with a towel, tucking the edges into the rim of the pot. Set the heat on medium and begin cooking the lobster bake. When the lobster have cooked completely, about 45 to 60 minutes, the other ingredients of the bake should be cooked as well.

Serve the bake with all the condiments on the side along with hot cornbread.

Yield: 6 to 8 portions


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